Churrasco with Open Fire Roasted Vegetable Salsa (Alex Garcia) Recipe
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Directions:
- Cook the sliced garlic in the oil until it is brown, then set aside to cool.
- Preheat a grill.
- In a mixing bowl, combine onions, tomatoes, jalapeno, zucchini, and leeks, and pour half of the remaining garlic oil on top. Season, to taste, with salt and pepper.
- Grill the garlic-oil vegetables over high heat until soft, and then cool.
- Season the tenderloin and rub with some of the oil mixture.
- Grill the meat for 4 to 5 minutes per side, and set aside to rest.
- Cut all the grilled vegetables and the red pepper into large pieces. Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper.
- Plate the meat with the vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304 Kcal (1273 kJ) | ||
| Calories from fat | 204.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.72g | 35% | |
|---|---|---|---|
| Cholesterol | 45.36mg | 15% | |
| Sodium | 57.04mg | 2% | |
| Potassium | 391.88mg | 8% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 13.97g | 28% | |
| Vitamin C | 50.2mg | 84% | |
| Iron | 3.3mg | 19% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 157.96 Kcal (661 kJ) | ||
| Calories from fat | 106.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 35% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 15% | |
| Sodium | 29.64mg | 2% | |
| Potassium | 203.63mg | 8% | |
| Total Carbs | 5.55g | 4% | |
| Sugars | 2.3g | 18% | |
| Dietary Fiber | 1.2g | 9% | |
| Protein | 7.26g | 28% | |
| Vitamin C | 26.1mg | 84% | |
| Iron | 1.7mg | 19% | |
| Calcium | 18.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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